Meatless Monday: Root Vegetable Tagine with Kale

Name: Meatless Monday: Root Vegetable Tagine with Kale
Prep time: 10 min
Cook time: 35 min
Yield: 6 servings
Ingredients: 2 bunches baby carrots, peeled (or sub 2 medium diced carrots); ¼ teaspoon cayenne pepper; ¼ cup cilantro leaves, roughly chopped; 2 tablespoons olive or coconut oil; 2 large cloves garlic, minced; ½ teaspoon ground cinnamon; 1 teaspoon ground cumin; ½ teaspoon ground ginger; 2 cups roughly chopped kale leaves; 2 tablespoons lemon juice; 1 large sweet onion, diced; 1 medium parsnip, peeled and diced; 2 medium purple potatoes (or sub regular Yukon gold), peeled and diced; 1 teaspoon sea salt; 2 medium sweet potatoes, peeled and diced; 3 tablespoons tomato paste; 1 quart vegetable stock

Cook: 35 min

Prep: 10 min

Ready: 45 min

Servings: 6 servings

Calories: 220.19

Ingredients

1 2 bunches baby carrots, peeled (or sub 2 medium diced carrots)
2 ¼ teaspoon cayenne pepper
3 ¼ cup cilantro leaves, roughly chopped
4 2 tablespoons olive or coconut oil
5 2 large cloves garlic, minced
6 ½ teaspoon ground cinnamon
7 1 teaspoon ground cumin
8 ½ teaspoon ground ginger
9 2 cups roughly chopped kale leaves
10 2 tablespoons lemon juice
11 1 medium parsnip, peeled and diced
12 2 medium purple potatoes (or sub regular Yukon gold), peeled and diced
13 1 teaspoon sea salt
14 1 large sweet onion, diced
15 2 medium sweet potatoes, peeled and diced
16 3 tablespoons tomato paste
17 1 quart vegetable stock

Directions

1
In a large stock pot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes.
2
Add the parsnip and cook until beginning to turn golden brown, 3 more minutes. Stir in the garlic, ground cumin, ginger, cinnamon, salt, cayenne, and tomato paste. Cook until very fragrant, 2 minutes. Fold in the sweet potatoes, purple potatoes, and carrots. Cover with vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the kale and lemon juice. Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted.
3
Garnish with the cilantro and nuts, if using, and serve over quinoa or couscous.

Nutrition per serving

220.19 Calories

42.47g Carbs

3.76g Protein

5.24g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts

Meatless Monday: Root Vegetable Tagine with Kale

Directions

Nutrition per serving

Tags

Allergens